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Grandma's Poppy Seed Cake

"The most memorable meals of my childhood are those that my grandmother brought to us — my mother was not a cook and certainly not a baker. My grandmother loved poppy seeds, and when she made this loaf it was almost black with seeds."

By
Dorie Greenspan, CountryLiving

"The
most memorable meals of my childhood are those that my grandmother
brought to us — my mother was not a cook and certainly not a baker. My
grandmother loved poppy seeds, and when she made this loaf it was almost
black with seeds." — Dorie Greenspan

Total Time: 1:15

Prep: 0:10

Level:
Moderate

Yield:
10 servings (cost per serving of $0.66)

Serves:
10

Ingredients

unsalted butter

1½ c. all-purpose flour

2 tsp. baking powder

1 pinch Kosher salt

1 c. granulated sugar

½ c. sour cream

3 large eggs

1 tsp. vanilla extract

½ c. poppy seeds

½ c. canola oil

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Directions

Heat
oven to 350 degrees F and place a rack in the center of the oven.
Butter an 8 1/2- by 4 1/2-inch loaf pan and place the pan on a baking
sheet.

In a bowl, whisk together the flour, baking powder, and salt.

In
a large bowl, whisk together the sugar, sour cream, eggs, and vanilla.
Gently whisk in the poppy seeds, then the flour mixture.

Using
a rubber spatula, fold in the oil. Transfer the batter to the prepared
pan and smooth the top. Bake until a wooden pick inserted into the
center comes out clean, 50 to 60 minutes.

Transfer
the pan to a cooling rack and let cool for 5 minutes. Run a knife
between the cake and the sides of the pan to loosen, then turn the cake
out onto the rack and let cool (right-side up) completely.

"The most memorable meals of my childhood are those that my grandmother brought to us — my mother was not a cook and certainly not a baker. My grandmother loved poppy seeds, and when she made this loaf it was almost black with seeds."